Heat the olive oil in a large pot over low heat. Add the leeks and cook them slowly until caramelized. Add the thyme, salt and pepper, and sauté for 8-10 minutes.

Meanwhile, peel the potatoes and slice them into 1/8-inch dice. Do not place the potatoes in water to avoid losing the natural starches essential to thickening this dish. Toss them lightly in a thin coat of oil and set them aside.

In a separate pot, simmer the mushroom stock over low heat.

Add the potatoes to the leeks, stirring constantly for about 3 minutes. Deglaze with wine and reduce until dry, continuing to stir constantly. Ladle in enough simmering stock to just cover the potatoes, and continue to stir while they simmer and the stock is absorbed.

Once absorbed, add more stock to cover and continue to stir until the mixture reduces. Repeat this process until the potatoes are thoroughly tender and cooked. The mixture should appear creamy and thick, similar to risotto, from the potato starch. Adjust the seasoning to taste.

Chanterelle Mushroom Garnish

Rinse the chanterelle and shimeji or shiitake mushrooms well under cold water. Pat them dry to remove all excess liquid.

Just before serving the risotto, heat 3 tablespoons of olive oil in a large sauté pan over high heat until the oil smokes lightly. Quickly sauté the mushrooms just until tender. Add salt, pepper and chives. Spoon the garnish atop the potato "risotto."

Top the dish with shaved black truffle (1-2 shavings per dish) and a drizzle of truffle oil.